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Chilli Beetroot Chocolate Cake

Gooey chilli beetroot chocolate cake

This moist chocolate cake with a twist of chilli is delicious and economical. 1 Though see below, there are mixed opinions in our house on how to treat the beet 🙂 The chilli adds a touch of interest, the beet adds colour, texture 2 Too much according to one critic 😉 and moistens the cake. The recipe is adapted (to make it more economical and lower fat (so I can excuse eating it with cream) from one in Lifestyle Blockmagazine from last year..

200ml cooking oil

3 eggs

3/4 cup brown sugar

2-3 tsp Vanilla

Zapped together in the food processor, or by hand.

1 cup flour

1 cup cocoa

1 Tbsp (yes really!) Baking Powder

1/4 tsp Chilli powder

Sifted and mixed.

1 big cooked beetroot

Either: Tim’s preferred version, grate the beet and add to the wet mix. Or: Barbara’s preference, zap the beet while you are zapping the rest of the ‘wet” mix. 3 The difference is the presence or absence of distinct soft red bits of beet in the final cake. Mix the wet ingredients into the dry. Pour into an oiled floured cake tin. 4 I use one with a removable bottom to make getting at the cake quicker once it is baked 😉 Bake at 180C for about 30 mins (or maybe 35 in a non fan oven. I think it is best to remove it while the insides are still a little gooey, because that’s how I like to eat it, with cream 🙂 5 But then I’m not Vegan, Vegans should top with frosting to make up for the lack of cream 😉